I believe that everyone should get whatever type of cake they like best on their birthday. Dave wanted German Chocolate, Emily wanted Carrot Cake with Cream Cheese Frosting, Matt likes a Classic Yellow Cake with Chocolate Frosting … everyone has a favorite. I like baking birthday cakes for friends and family, it’s a nice (literally) sweet addition to anyone’s special day.
Having a birthday in May, I am always lucky to have fresh strawberries readily available for my cake. My favorite? A simple vanilla cake with lots of fresh strawberries and cream cheese frosting. When my thoughtful sweetheart insisted on baking my birthday cake, we put together a taste-tacular combination. I devised the recipe … he did the baking. It’s tough to keep me out of the kitchen entirely. So I took lots of pictures with my birthday present to myself (a rad new iphone with the completely addictive Hipstamatic camera ap). Try this cake! It’s moist and delicious!
My lovely, “Hipstamatic” birthday cake.
Vanilla Cake with Strawberries and Mascarpone Frosting
- 1 c. all-purpose flour
- 1 3/4 c. cake flour
- 1 1/2 plus 2 Tbsp. superfine baker’s sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 2 1/2 sticks of unsalted room temperature butter, divided
- 4 large egg whites plus 1 large egg
- 1 c. plain Greek-style yogurt
- 1 Tbsp. pure vanilla
- 1 c. strawberry jam
- 8 oz. mascarpone cheese
- 2-3 c. powdered sugar
- 2 c. sliced fresh strawberries, plus extra for topping the cake
Preheat the oven to 325˚ F. Lightly butter and flour two 9” cake pans, set aside. In a medium bowl, whisk together flours, salt, and baking powder. Set aside. In a large mixing bowl, cream together 1 1/2 sticks of butter and superfine sugar with an electric beater. With the machine running, add the egg whites in three batches alternating with some of the flour mixture. Scrape down the sides of the mixing bowl after each addition. Add the whole egg and yogurt, beating thoroughly in mixer until the batter is light and fluffy.
Matt works the electric mixer.
Spread batter in prepared cake pans evenly and bake in oven for about 30-40 minutes, until cakes are springy and cooked through and a toothpick inserted into the center of the cake comes out clean. Allow cakes to cool in pans for about 5 minutes before turning out on a wire rack to cool completely.
While the cakes are cooling make the frosting. In a large bowl, beat together remaining stick of butter with mascarpone cheese until fluffy. Add 1/4 c. strawberry jam and blend to combine. Start with 2 cups of powdered sugar and blend, add more to get to the desired consistency of frosting. Set aside.
To assemble the cake, place one round on a serving platter. Top with remaining jam then arrange a layer of fresh sliced strawberries on top of the jam. Spread about a third of the frosting evenly onto strawberries. Top with the second cake round. Frost the top and sides of the cake with the remaining frosting and then top with more sliced strawberries. Serve immediately or store in an air-tight container and refrigerate before serving. It was the best birthday cake ever … made all the sweeter (and radder) by my adorable sweetie.
Lighting the candles.